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Soups & Stews

Ham Hocks and Beans - 2005
​​​​​​​​​​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 1 pound  dry small red beans, dry
  • 2 ham hocks -- smoked
  • 1 large  white onion -- sliced
  • Fresh minced garlic -- to taste (I use 2-4)
  • Salt and pepper -- to taste
  • 8 cups  water
  • 1 Bay leaf -- optional
  • 1 tablespoon  oregano -- optional

​​PREPARATION
Soak beans according to directions (either quick soak or overnight), although sometimes I just rinse them well, and put them in the pot to cook without pre-soaking, and that works just fine. Make sure to pick them over to make sure there's no foreign matter in the beans. I prefer small red beans, but you can use any kind you like!

Place all ingredients in large pot and bring to boil. Cover and simmer on medium-low heat all day, or overnight. Stir occasionally, and add water as needed. Remove bones and fat from ham hocks. Serve with cornbread.  Can also be made in a crock-pot.

I'm not really sure where I learned to make these... I just know that when I was in college, I used to go to Texas and Oklahoma a lot, and I learned this recipe down there. Great comfort food, especially in the fall and winter!

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking